Perfect Prime Rib Roast

December 22, 2000 Leave a Comment

Perfect Prime Rib Roast

The secret to a great Prime Rib Roast starts with the meat itself. The better the quality of the meat, the better the end result. The fat marbling in the beef is the key to good flavor. Have your butcher help you choose a cut of meat that includes a good amount of fat marbling. Follow these directions and you won't be disappointed. To determine how big a roast you will need, see the notes section.

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Servings 1 per pound

Ingredients

1 Standing Rib Roast (Prime Rib - bone in)
Grey Salt (Sel Gris) see notes section

Instructions

About 1 hour before you plan to cook your roast, remove it from the refrigerator.
Preheat your oven to 450º - 500º degrees
Place the roast into a roasting pan, ribs down. (no rack needed – the ribs will serve as the rack).
Pat the meat dry and coat the roast with a fair amount of the Grey Salt.
Place the meat, uncovered, into your preheated oven.
Roast at 450-500 degrees – uncovered – for 20 minutes.
Reduce the heat to 350 degrees and continue roasting to desired doneness.
The estimated cooking time is as follows: Following the initial 20 minutes, 18 minutes per pound for rare 22 minutes per pound for medium
Allow the roast to rest for 5 minutes after removing from the oven before carving.
De-fat the pan juices and serve along side the beef.
Serve with Horseradish and/or reserved pan juices.
Consider saving the fat and some of the drippings for making Yorkshire Pudding.

Notes

Grey Salt, or Sel Gris is key to this recipe. If you are unfamiliar with Grey Salt, click the link to find out more.

To determine the size of roast you will need, use the following as your guide:

Figure one pound per person (bone in).

A one bone roast will feed two people – (or three as part of a large meal).

A four bone roast will feed 8 to 10 people.

Yorkshire Pudding

December 22, 2000 Leave a Comment

Yorkshire Pudding

Yorkshire pudding has been a Christmas Eve dinner tradition at our house since I was a little girl. This recipe has been passed down for generations. Usually a side dish accompaniment to Prime Rib, if you save beef drippings and freeze them, it can be made any time of year.

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Prep Time 10

Cook Time 30

Total Time 1 40

Servings 6 people

Ingredients

1 cup flour
1/2 teaspoon salt
1 cup milk
2 tablespoons butter melted
2 large eggs
2- 4 tablespoons beef drippings

Instructions

Mix all ingredients together.
Let stand, covered, at room temperature, for about an hour. After 40 minutes, preheat the oven to 450 degrees.
Place 2-4 Tablespoons of beef drippings into a 9-inch square glass baking pan.
Place the pan into the preheated oven for 10 minutes to get the pan good and hot.
Carefully pour the batter into the pan with the hot drippings. .
Bake at 450 degrees for 15 minutes.
Reduce oven heat to 350 degrees. Bake an additional 15 to 20 minutes – until puffy and golden.
Serve hot along side roast beef or prime rib.

Notes

This recipe is traditionally baked in a 9-inch square pan. Muffin tins or popover pans can be used, but baking time will vary. If you are using popover/muffin pans, add at least 1 teaspoon of the drippings in each well. Make sure that you add batter only until each cup is 1/3 full.

I have made this using rendered chicken fat and rendered turkey fat - and it turns out wonderfully. If you have access to it, try it.

Lemon Curd

October 6, 2000 Leave a Comment

Lemon Curd

All the flavor of lemons in a heavenly curd. Sweet, tart, perfect! Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.

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Ingredients

3 lemons
1 1/2 cups sugar
1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
4 extra-large eggs
1/2 cup lemon juice 3 to 4 lemons
1/8 teaspoon salt

Instructions

Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
Using an electric mixer, cream the butter.
Beat in the sugar and lemon mixture until well mixed.
Add the eggs, 1 at a time, beating well after each addition.
Add the lemon juice and salt and mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
Remove from the heat and allow to cool before using or refrigerating.
Store in clean, air-tight containers in the refrigerator for up to 3 weeks.

Notes

This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!

Homestead EggNog

December 24, 1991 Leave a Comment

Homestead Egg Nog

This recipe has been a family favorite for 40 years. It is the holiday treat that is most requested by our friends and neighbors.

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Servings 12 servings

Ingredients

2 large eggs well beaten (see note below on using raw eggs)
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 quart whole milk
1 cup heavy cream whipped
freshly grated nutmeg

Instructions

Combine eggs, sweetened condensed milk, vanilla and salt.
Gradually beat in milk.
Gently fold in whipped cream.
Sprinkle nutmeg on top.
Chill several hours before serving.

Notes

**This recipe calls for raw eggs. Although we have never had a problem using raw eggs, I pasteurize our eggs when taking this treat to friends and neighbors. Raw eggs should never be served to those who may be pregnant, the elderly, or those with a compromised immune system. For those who do not have a source of fresh/safe eggs, pasteurized eggs can be found in the dairy case at most grocery stores - or you can make your own by following my simple instructions for pasteurizing eggs at home. Here is the link to this process. . . and believe me - it's worth the trouble. This stuff is just that good!

https://thehomesteadatbridlecreek.com/recipe/how-to-pasteurize-eggs-at-home/

Cranberry Cake with Warm Butter Sauce

December 22, 1980 Leave a Comment

Cranberry Cake with Warm Butter Sauce

Moist, filled with whole cranberries, and topped with a warm butter sauce. A cake sure to become a family tradition.

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Cook Time 30

Total Time 30

Servings 12 servings

Ingredients

3 tablespoons butter room temperature
3 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
2 cups all-purpose flour sifted
1 cup milk
3 cups whole cranberries (one package)

Warm Butter Sauce

1 cup granulated sugar
1 tablespoon all-purpose flour
1/2 cup butter
1/2 cup heavy cream
1 tablespoon vinegar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350º.
Butter a 9-inch spring form pan. Set aside.
Cream together butter and sugar.
Sift dry ingredients together. Add to the butter/sugar mixture, alternating with the milk. Do not over-mix.
Gently stir in the cranberries.
Pour into greased 9 inch spring form pan.
Bake for 30 – 40 minutes, or until a toothpick inserted into the center comes out clean.
Cool slightly before releasing the spring on the pan. Cake can be served warm or cold.
Top with warm butter sauce.

Warm Butter Sauce

Combine all of the butter sauce ingredients in a small saucepan.
Heat, stirring occasionally, over low heat, until the butter is melted, and the mixture is hot and bubbly. Do not let it boil - or boil over!
Serve warm over cranberry cake. Store any left-over, covered, in the refrigerator.
This sauce can be made in advance and reheated just prior to serving.